Grilled Lechon Kawali-Inspired Crispy Pork Belly with Spiced Vinegar Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Pork belly grilled until the skin crisps beautifully, served alongside a traditional Filipino spiced vinegar dipping sauce that cuts through the richness. This filipino-inspired pork ready in about 90 minutes blends pounds pork belly slab, skin on, salt, freshly ground black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 620 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds pork belly slab, skin on
• 2 tbsp salt
• 1 tbsp freshly ground black pepper
• 4 cups water
• for brushing cooking oil
• 1/2 cup white vinegar
• 4 cloves, minced garlic cloves
• 2, sliced thin bird's eye chili peppers
• 1/2 tsp ground black pepper
• 1 tsp sugar

Instructions

1. Step 1: Place 2 pounds pork belly slab in a pot with 4 cups water, 1 tablespoon salt, and 1/2 tablespoon black pepper. Bring to a boil, then reduce to medium-low and simmer uncovered for 45 minutes until tender but not falling apart. Remove and pat dry thoroughly with paper towels.
2. Step 2: Rub the pork belly all over with 1 tablespoon salt and 1/2 tablespoon freshly ground black pepper, especially the skin. Place on a wire rack and refrigerate, uncovered, for at least 4 hours or overnight to dry the skin.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Brush pork belly skin lightly with cooking oil and grill skin side down for 10-12 minutes until the skin crisps and blisters, then flip and grill the meat side for 5 minutes until browned.
4. Step 4: Meanwhile, combine 1/2 cup white vinegar, 4 minced garlic cloves, 2 thinly sliced bird's eye chili peppers, 1/2 teaspoon ground black pepper, and 1 teaspoon sugar in a small bowl. Stir until sugar dissolves to create the dipping sauce.
5. Step 5: Let pork belly rest for 5 minutes after grilling, then slice into bite-sized pieces. Serve warm with the spiced vinegar dip for a flavorful contrast.